Fontina Dop - Traditional Valle d'Aosta cheese

Product type: Cheese
Region of production: Valle d'Aosta
DOP: Regulation (EC) NO 1107/96
Price: Medium-low 

According to some etymological interpretation, the fontina cheese takes its name from his detached attitude to the merger (“fontis” or “fondis” in ancient French). This kind of DOP cheese is the typical product by definition of Valle d'Aosta agricolture. It is a fat cheese, partially cooked, made with whole raw cow's milk (ie simmental cow and black spotted cow). The milk is converted into cheese in a few hours from the milking. The forms are revolted every day, alterning salting and brushing. Before the latest revolt, it is applied the manufacturer's ID number which, together with the plate of casein, will ensure an unequivocal product traceability. Then follows the first salting and the subsequent transfer of the forms in the aging warehouses. The average vesting period is of at least three months during which the shapes are regularly rubbed and salted on the surface. At the end of the ripening, the forms are examined, one by one, from the Consortium of the protection of the DOP and only the forms that meets the quality standards fixed by the product specification are marked with the DOP (the other ones are marketed as Valle d'Aosta cheese). 

Fontina cheese can be stored in a cellar or in the refrigerator. Periodically the form will be rubbed with a cloth moistened with salted water to remove the normal formation of the mold on the rind. In the refrigerator it has to be wrapped in the plastic wrap and placed in the less cold area.

Fontina, sweet and pleasant taste, is eaten raw or in delicious recipes. Authentic delicacie is the fondue, which is obtained by heating the cheese until you get a creamy paste that goes well with vegetables and meat.
In the city of Oyace, during the mid-August period, it is celebrated the Feast of Fontina cheese. If you want to travel to Italy to taste it, please visit the travel portal Leibtour.com, our partner site.

A curiosity: try to fold the slice of cheese between your fingers. If it flexes and the two ends touch each other without breaking, then you are to enjoy a true piece of Fontina DOP.

Enfer d'Arvier - Italian red DOC wine

Product type: Wine (red)

Region of production: Valle d'Aosta (Arvier)

DOC: Decree 30/07/1985
Grapes used: Petit Rouge local grape (min 85%); other red grapes (max. 15%)

Price: Medium 

The "Enfer d'Arvier" is a red wine produced in Valle d'Aosta with the DOP mark. This typical red wine takes its name from terraces planted with vines, which are very hot in summer season, under the blazing sun, hence the nickname "enfer" (= hell). It is obtained predominantly from a local grape, the Petit Rouge, possibly with the addition of other red varieties, which can not exceed the 15% of the total. 

The color of the wine is ruby red, tending to the garnet with age. The aroma is delicate with a characteristic bouquet of wild roses and violets. The Enfer d'Arvier gives off to the nose delicate feelings of coffee accompanied by notes of chocolate and vanilla. The taste is dry, velvety, full bodied, pleasantly bitter.

Ideal with red meats, roasts and game, matches well with typical soups and cheeses or coupled with egg noodles with duck sauce.

This unique wine has to be drunk "chambré", that is uncorking the bottle a few hours before pouring, which operation will be conducted at a temperature of 20-22° C.

"Olio di noce" - Walnuts virgin oil from Valle d'Aosta

Product type: Oil

Region of origin: Valle d'Aosta

Category: Valle d'Aosta traditional product

Price: Medium-low 

Due to the lack of trees, is tradition in the Valle d'Aosta region the homemade production of walnuts oil, now recognized as traditional Valle d'Aosta product. This special oil is produced with high quality local walnuts, using a process that, though it is based on modern equipment, it still contemplates the use of the wooden presses than once. The oil is obtained from the cold pressing of selected low acidity nuts. The shells are broken by hand using a hammer on a stone base. The kernels are ground in stone and pressed to extract oil, which is then filtered and bottled. Walnuts oil is a very delicate flavoured oil, with a little taste of walnuts, so it's excellent to use raw in salades and other dishes that do not require cooking, such as tartare or carpaccio. The taste is very sweet, but the walnuts aroma is very intense. Walnuts oil is also healing properties rich since it contains a lot of Omega 3, fatty acids beneficial for our health. It is also particularly rich in Vitamin E, which fights cell aging. The oil must be stored at room temperature, away from light and consumed as soon as possible, cause it loses its properties and freshness over time. A curiosity: it takes 3 tons of nuts to get a liter of this precious nectar.
Watch a video about the walnuts oil production HERE